What Is a K-Tip Knife? Kiritsuke Inspired Knives Explained
Time to read 4 min
The "K" in K-Tip Knife Comes from the Kiritsuke
Let’s start with the name. The “K” in K-tip stands for Kiritsuke — a traditional single bevel Japanese knife originally reserved for head chefs due to its status and versatility. A kiritsuke features a long, straight edge profile and an angled, sword-like tip, blending the characteristics of a sujihiki, a single-bevel slicing knife, and an usuba, which is a single-bevel nakiri. That angled tip? That’s a K-tip knife.
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Table of Contents
The Modern Kiritsuke
Today, most Kiritsukes are made with a double-bevel, which has made them significantly more popular, as single-bevel knives are a whole other world when it comes to knife skills. Even many knife enthusiasts don't like using single-bevel knives, so don't feel like you need one to "level up" by getting a single-bevel knife. In fact, at the time this blog is being published, we don't even have a single-bevel kiritsuke knife in our shop!
Kiritsuke knives usually range between 8 and 10 inches, and either have a very straight edge profile or a straight profile with a slight curvature at the tip. Traditional kiritsuke knives feature a simple Japanese wa handle, typically octagonal, and no bolster. However, today, many kiritsuke knives come in a variety of handle styles and materials, featuring minimalist bolsters that balance the weight of the blade.
The blade profile is best suited for tap and push chopping, as well as slicing. Some lower Rockwell kiritsuke knives can perform quite well with the European-style rock chop if they have a curved tip, but even then, the tip of the blade can sometimes dig into the cutting board if you "rock" too high. So, if you're interested in a kiritsuke, but the rock chop is your primary cutting technique, you should stick to one that's no higher than a 60-61 Rockwell (think VG10, VGMAX, or FC61 steel) and be sure to get one that has a nice curve at the tip of the sharpened edge.
So when you hear someone say "K-tip," they're talking about the shape of the blade's tip, not a specific knife style. And these days, that tip shape shows up everywhere.
What Makes the K-Tip Knife Unique?
The defining trait of a K-tip is its angular, slanted point, sometimes referred to as a reverse tanto tip. This gives the knife:
A fine, precise tip for detailed work, such as scoring, trimming, and piercing, ideal for delicate proteins, silverskin, or scoring duck skin.
A strong line of sight when slicing or doing quick, shallow tap chops with the tip of the blade.
A distinct visual edge that just looks more aggressive and modern
You’re not going to confuse a K-tip with a rounded German chef’s knife - ever! This is a blade that means something simply by its appearance.
The Challenges of a K-Tip Knife
Here’s the tradeoff: less steel at the tip means less durability. That can make K-tip knives:
More prone to chipping or damage at the point if dropped or twisted, or rammed into the side of your kitchen sink.
Slightly more brittle, depending on the steel's hardness, a high Rockwell kiritsuke will be more delicate than a softer, German-made knife.
Trickier to sharpen, because of the higher Rockwell Japanese steel, but in a way it’s also easier to sharpen on a stone because of the straight edge profile.
Does it mean they’re fragile? Not really. Just don’t pry open a coconut or twist out the seed of an unripe avocado, and you’ll be fine!
Common Knife Styles with a K-Tip
You’ll find the K-tip across multiple knife styles. It’s not just for kiritsuke-style blades anymore:
Gyuto – Some call these “K-tip gyutos,” although many are simply listed as gyuto, which just so happen to have an angled tip. Today, some kiritsukes are marketed as k-tip gyutos, while others that look nearly identical are simply marketed as gyutos. At Cutlery and More, we typically refer to knives by the name the maker assigns them, but other websites may display the same knife under a different name. This is why it’s important to know what “shape” you’re looking for, so you can find a knife that works for you, regardless of the name!
Nakiri – A few modern nakiris have a K-tip, but don’t confuse them with a bunka (more on that in a second). Very few knife makers make K-tip nakiris, as they typically produce bunkas. However, check out Nigara if you want that super boxy, rectangular blade of a nakiri, with a reverse tanto k-tip!
Yanagiba – Some yanagibas (double-bevel slicing knives) sport a K-tip for more control and a sexy appearance.
Chinese Cleavers – Yes, even some cleavers now show up with that K-tip slope, especially in more refined or hybrid designs.
What About the K-Tip Bunka and Honesuki?
Now we’re into semantics.
The bunka is an all-purpose Japanese prep that’s always had a K-tip — but no one calls it that. It’s just a bunka. The same applies to the honesuki, a traditional Japanese boning knife used for poultry. It features a K-tip-like point, but the term 'K-tip' is rarely mentioned.
A K-Tip Knife: Final Thoughts
K-tip doesn’t define a knife. It defines a tip style — one that’s nimble, functional, and versatile. Whether you’re drawn to it for aesthetics, control, or slicing power, it’s worth having a K-tip blade in your rotation.
If you’re looking for a K-tip knife, then browse our Kiritsuke, Gyuto, and Bunka collections.
